Dairy-Free • Contains Eggs • Contains Gluten
Challah doughnuts are what happens when the richest bread dough meets the deep fryer. These are not your standard sufganiyot — they use a full-bodied challah dough, extra-eggy and enriched with honey, producing a doughnut that is impossibly tender, slightly sweet, and stays soft for days.
The idea is brilliantly simple: challah dough is already one of the most indulgent bread doughs in Jewish baking. By portioning it into rounds and frying instead of baking, you get doughnuts with a delicate, bread-like interior, a thin crispy shell, and all the honeyed depth of your Friday night bread.
Fill them with jam for a classic approach, with pastry cream for elegance, or simply roll them in cinnamon sugar and eat them plain. They are magnificent any way you serve them, and they make Hanukkah (or any Tuesday) feel like a celebration.
What Makes This Special
- Challah dough base — richer, eggier, and more tender than standard doughnut dough.
- Honey sweetness — subtle, complex sweetness from honey rather than just sugar.
- Pareve — no dairy, suitable for any meal including after meat.
- Versatile fillings — jam, custard, chocolate, or cinnamon sugar.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
Uses vegetable oil for dough and frying. Fully pareve.
Hafrashat Challah
This recipe uses approximately 500 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: Mezonot
- After eating: Al HaMichya
Hanukkah Connection
Fried foods on Hanukkah commemorate the miracle of the oil in the Temple. These doughnuts honor that tradition beautifully.
Ingredients
Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500 g | 3¾ cups | 100% |
| Fine sea salt | 8 g | 1½ tsp | 1.6% |
| Instant yeast | 10 g | 1 Tbsp | 2% |
| Granulated sugar | 50 g | ¼ cup | 10% |
| Honey | 40 g | 2 Tbsp | 8% |
| Neutral oil | 60 g | ¼ cup | 12% |
| Large eggs | 150 g | 3 large | 30% |
| Warm water | 120 g | ½ cup | 24% |
| Vanilla extract | 5 g | 1 tsp | 1% |
| Total Dough Weight | ~943 g | — | — |
For Frying
- Neutral vegetable oil (at least 8 cm deep in pot)
Toppings
- Granulated sugar, cinnamon sugar, or powdered sugar
- Optional fillings: strawberry jam, pastry cream, chocolate ganache
Target DDT: 26°C (78°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Mix the Dough
Combine flour, salt, sugar, and yeast. Add eggs, honey, oil, vanilla, and water. Mix on low 3 minutes, then medium 8 minutes until smooth and elastic. The dough should be soft and slightly tacky.
Step 2: First Rise
Cover and rise 1.5 hours until doubled.
Step 3: Shape
Turn out on a lightly floured surface. Roll to 1.5 cm (5/8 inch) thickness. Cut with an 8 cm (3 inch) round cutter. Reroll scraps once. Place rounds on parchment-lined sheets, cover, and proof 30–40 minutes until puffy.
Step 4: Heat Oil
Fill a heavy pot with oil to 8 cm depth. Heat to 170°C (340°F). Use a thermometer — temperature control is critical. Line a sheet pan with paper towels.
Step 5: Fry
Gently lower 3–4 doughnuts into the oil. Fry 2–3 minutes per side until deep golden brown. The doughnuts should puff significantly. Remove with a slotted spoon to the paper towel-lined pan. Maintain oil temperature between 165–175°C (330–345°F).
Step 6: Finish
While still warm, roll in sugar or cinnamon sugar. For filled doughnuts, let cool slightly, poke a hole in the side with a chopstick, and pipe in filling using a pastry bag with a round tip.
Storage & Make-Ahead
- Day-of: Best eaten within hours of frying.
- Room temperature: Acceptable for 1 day if unfilled. Filled doughnuts should be eaten same day.
- Dough make-ahead: Refrigerate after first rise for up to 24 hours. Cut, proof, and fry the next day.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Doughnuts are greasy | Oil too cool | Maintain 170°C. Cooler oil means longer fry time and more oil absorption. |
| Raw inside | Oil too hot or doughnuts too thick | Keep oil at 170°C. Roll dough to 1.5 cm. Fry the full 2–3 minutes per side. |
| Doughnuts don’t puff | Under-proofed | Proof until visibly puffy before frying. They should look pillowy. |
| Dark outside, raw inside | Oil much too hot | Lower to 170°C. The gentle fry temperature is essential for even cooking. |
Frequently Asked Questions
How are these different from sufganiyot?
Sufganiyot use a standard enriched dough. Challah doughnuts use the richer, eggier, honey-enriched challah formula. The result is more tender, more flavorful, and stays softer longer. Think of it as a premium version.
Can I bake these instead of frying?
You can bake at 190°C (375°F) for 12–15 minutes for baked doughnut rolls. They will not have the crispy fried exterior but will still be delicious. Brush with melted butter or oil after baking and roll in cinnamon sugar.
What oil is best for frying?
Neutral oils with high smoke points: canola, sunflower, or peanut oil (if no allergies). Avoid olive oil for frying — its smoke point is too low. Ensure the oil has a reliable kosher certification.
Can I use challah dough I already made?
Yes! If you have leftover challah dough from a Shabbat bake, it makes excellent doughnuts. Cut, proof, and fry as directed.
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